Sourdough Pretzels (raw, GF)
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This is not your typical sourdough recipe. I use to own a sourdough starter, well more like, IT owned me. haha But that was a coon’s age ago. A typical recipe for creating your own starter contains; yeast, warm water, all-purpose flour, and sugar. It then takes 5-10 days to ferment and requires regular “feedings”. My approach in creating a sourdough pretzel was to ferment the nut pulp. Goodness, if you are new to raw foods, I am sure that I have scared you away with the words of ferment and nut pulp. :) Stay put, I promise that you will find this recipe easy and tasty! I borrowed the fermentation process from making nut “cheese”…. Probiotics! Why couldn’t I ferment some almond pulp?! Well, I could and did!
If you are uncertain as to whether or not you like sourdough or if you are one that would like it but often find it to strong in flavor… I ask that you give this recipe a try. With this recipe it is easy to control just how “sour” you want the dough to be. The longer you allow it to ferment (culture, if the word ferment scares you) the stronger the sour flavor will be.
New to the idea of Probiotics and wonder what they are? They are a bacteria that helps to maintain the natural balance of organisms (microflora) in the intestines. They are believed to protect us in two ways. The first is the role that they play is in our digestive tract. We know that our digestive tract needs a healthy balance between the good and bad bacteria, so what gets in the way of this? Poor food choices, emotional stress, lack of sleep, antibiotic overuse, other drugs, and environmental influences can all shift the balance in favor of the bad bacteria. I bet that you can’t find these qualities in any processed pretzel on the market. :)
Ingredients: yields 5 cups dried 1″ pieces
Add after 24 hours fermenting:
- 2 Tbsp ground flax seed
- 1/4 tsp sea salt
- 1/4 cup almond butter
- 5 tsp Braggs Aminos or Tamari
- 2 tsp raw agave nectar
- 1 tsp vanilla extract
- 1/2 cup water
Preparation for fermentation stage:
- In a medium-sized bowl combine the almond pulp, water and probiotics. Mix well and cover the bowl.
- Place the covered bowl in the dehydrator set at the lowest temperture, I did 95 degrees and let it sit for 24 hours to ferment. Please taste test through this process. Once it reaches the strength of “sourdoughness” you like, move on to the next steps.
- In a food processor, fitted with a “S” blade, pulse together the fermented almond pulp, ground flax seed and salt.
- Add almond butter, water, Braggs Aminos, agave and vanilla. Process until everything is well combined.
- Piping bag ~
- I highly recommend this method. I used a disposable piping bag and a 1/2″ piping tip. For thin pretzels use a 1/4″ tip.
- Once you have the tip in place, put the bag in a tall glass and fold the edges over the glass. This will create a stand and it will make it easy to fill it with the batter. I posted photos below.
- Fill the piping bag with batter (I had to refill the bag a second time). Work all of the air bubbles out of the bag so that it doesn’t “burp” while creating a line of dough.
- Place a teflex sheet on the mesh sheet that comes with the dehydrator.
- Hold the bag at a 22 1/2 degree angle (or 22 haha) and with a steady, consistant pressure, squeeze the batter out and slowly slide the bag down the teflex sheet. Don’t go to fast and cause the line to break and don’t go to slow causing the batter to create bulges. You will quickly get the hang of it. Create solid lines from one side of the tray to the other. I have an Excalibur dehydrator that has large square trays.
- Sprinkle coarse sea or celtic salt on top and lightly press it into the dough. Because we are not using yeast these pretzels won’t rise causing the dough to grab onto the salt, so we have to help it a little. :)
- Dehydrate at 145 degrees for 1 hour to set the “outer crust”. Cut into 1″ pieces and now place them on the mesh sheet. Continue drying at 115 degrees for 6-8 hours or until dry. They do firm up a tad more once they cool.